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Linking Microbial Functional Gene Abundance and Daqu Extracellular Enzyme Activity: Implications for Carbon Metabolism during Fermentation. Foods 2022; 11:foods11223623. [PMID: 36429214 PMCID: PMC9689858 DOI: 10.3390/foods11223623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 10/25/2022] [Accepted: 11/09/2022] [Indexed: 11/16/2022] Open
Abstract
Daqu is the starter of Baijiu, it provides the microbes and enzymes necessary for fermentation. Studies have already established carbohydrate metabolism as the primary functional module in Daqu fermentation. The present study investigated the changes in microbial functions and the relationship between carbohydrate metabolism-related functional genes and extracellular enzyme activity during the Daqu fermentation. Amplicon sequencing identified 38 bacterial and 10 fungal phyla in Daqu samples, while shotgun metagenomic sequencing classified and annotated 40.66% of the individual features, of which 40.48% were prokaryotes. KEGG annotation showed that the pathways related to metabolites were less in the early fermentation stage, but higher in the middle and late stages. The functional genes related to pyruvate metabolism, glyoxylate and dicarboxylate metabolism, and propanoate metabolism were relatively high in the early and late stages of fermentation, while that for start and cross metabolism was relatively low. The study also found that amino sugar and nucleoside sugar metabolism were dominant in the middle stage of fermentation. Finally, the correlation network analysis showed that amylase activity positively correlated with many carbon metabolism-related pathways, while liquefaction activity negatively correlated with these pathways. In conclusion, the present study provides a theoretical basis for improving and stabilizing the quality of Daqu.
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2
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Wu J, Liu P, Zheng Z, Ouyang J. Valorization of cheese whey to lactobionic acid by a novel strain Pseudomonas fragi and identification of enzyme involved in lactose oxidation. Microb Cell Fact 2022; 21:184. [PMID: 36076243 PMCID: PMC9461264 DOI: 10.1186/s12934-022-01907-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Accepted: 08/27/2022] [Indexed: 11/10/2022] Open
Abstract
Background Efficient upgrading of inferior agro-industrial resources and production of bio-based chemicals through a simple and environmentally friendly biotechnological approach is interesting Lactobionic acid is a versatile aldonic acid obtained from the oxidation of lactose. Several microorganisms have been used to produce lactobionic acid from lactose and whey. However, the lactobionic acid production titer and productivity should be further improved to compete with other methods. Results In this study, a new strain, Pseudomonas fragi NL20W, was screened as an outstanding biocatalyst for efficient utilization of waste whey to produce lactobionic acid. After systematic optimization of biocatalytic reactions, the lactobionic acid productivity from lactose increased from 3.01 g/L/h to 6.38 g/L/h in the flask. In batch fermentation using a 3 L bioreactor, the lactobionic acid productivity from whey powder containing 300 g/L lactose reached 3.09 g/L/h with the yield of 100%. Based on whole genome sequencing, a novel glucose dehydrogenase (GDH1) was determined as a lactose-oxidizing enzyme. Heterologous expression the enzyme GDH1 into P. putida KT2440 increased the lactobionic acid yield by 486.1%. Conclusion This study made significant progress both in improving lactobionic acid titer and productivity, and the lactobionic acid productivity from waste whey is superior to the ever reports. This study also revealed a new kind of aldose-oxidizing enzyme for lactose oxidation using P. fragi NL20W for the first time, which laid the foundation for further enhance lactobionic acid production by metabolic engineering. Graphical Abstract ![]()
Supplementary Information The online version contains supplementary material available at 10.1186/s12934-022-01907-0.
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Affiliation(s)
- Jiawei Wu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, 210037, People's Republic of China
| | - Peng Liu
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, 212003, People's Republic of China
| | - Zhaojuan Zheng
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, 210037, People's Republic of China.
| | - Jia Ouyang
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, 210037, People's Republic of China.
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3
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Ma Y, Li B, Zhang X, Wang C, Chen W. Production of Gluconic Acid and Its Derivatives by Microbial Fermentation: Process Improvement Based on Integrated Routes. Front Bioeng Biotechnol 2022; 10:864787. [PMID: 35651548 PMCID: PMC9149244 DOI: 10.3389/fbioe.2022.864787] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Accepted: 04/14/2022] [Indexed: 11/13/2022] Open
Abstract
Gluconic acid (GA) and its derivatives, as multifunctional biological chassis compounds, have been widely used in the food, medicine, textile, beverage and construction industries. For the past few decades, the favored production means of GA and its derivatives are microbial fermentation using various carbon sources containing glucose hydrolysates due to high-yield GA production and mature fermentation processes. Advancements in improving fermentation process are thriving which enable more efficient and economical industrial fermentation to produce GA and its derivatives, such as the replacement of carbon sources with agro-industrial byproducts and integrated routes involving genetically modified strains, cascade hydrolysis or micro- and nanofiltration in a membrane unit. These efforts pave the way for cheaper industrial fermentation process of GA and its derivatives, which would expand the application and widen the market of them. This review summarizes the recent advances, points out the existing challenges and provides an outlook on future development regarding the production of GA and its derivatives by microbial fermentation, aiming to promote the combination of innovative production of GA and its derivatives with industrial fermentation in practice.
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Affiliation(s)
- Yan Ma
- School of Marine Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Bing Li
- School of Marine Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Xinyue Zhang
- School of Marine Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Chao Wang
- Dongcheng District Center for Disease Control and Prevention, Beijing, China
- *Correspondence: Chao Wang, ; Wei Chen,
| | - Wei Chen
- School of Marine Science and Engineering, Qingdao Agricultural University, Qingdao, China
- *Correspondence: Chao Wang, ; Wei Chen,
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4
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Wang Z, Qi J, Goddard JM. Concentrated sugar solutions protect lactase from thermal inactivation. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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5
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Cardoso T, Dias MCGC, Dagostin JLA, Masson ML. Direct acidification of requeijão cremoso model by lactobionic acid: physical, chemical and antimicrobial effects. Journal of Food Science and Technology 2021; 58:660-671. [PMID: 33568860 DOI: 10.1007/s13197-020-04580-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/29/2020] [Accepted: 06/12/2020] [Indexed: 11/26/2022]
Abstract
Abstract Lactobionic acid (LBA) shows singular properties (antioxidant and antimicrobial). However, few studies aim to test them in foods and confirm the actual occurrence of properties. The present study aims to apply LBA/lactic acid in the production of requeijão cremoso model in order to recognize some of the effects caused by the component as a food additive. The effects on the requeijão cremoso model were evaluated by the final properties of the product: water activity, rheological properties, antioxidant and antimicrobial capacity. Model of requeijão completely acidified with LBA showed the maximum antioxidant activity (88%). The results revealed a potential of application of LBA for microbial inhibition. All model produced presented pseudo plastic behaviour. Graphic abstract
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Affiliation(s)
- Taís Cardoso
- Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Parana, Av. Francisco Heráclito dos Santos s.n., Curitiba, PR 81530-900 Brazil
| | - Mariana Carolina Gipiela Corrêa Dias
- Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Parana, Av. Francisco Heráclito dos Santos s.n., Curitiba, PR 81530-900 Brazil
| | - João Luiz Andreotti Dagostin
- Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Parana, Av. Francisco Heráclito dos Santos s.n., Curitiba, PR 81530-900 Brazil
| | - Maria Lucia Masson
- Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Parana, Av. Francisco Heráclito dos Santos s.n., Curitiba, PR 81530-900 Brazil
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6
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Cardoso T, Marques C, Dagostin JLA, Masson ML. Lactobionic Acid as a Potential Food Ingredient: Recent Studies and Applications. J Food Sci 2019; 84:1672-1681. [DOI: 10.1111/1750-3841.14686] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 05/14/2019] [Accepted: 05/15/2019] [Indexed: 12/28/2022]
Affiliation(s)
- Taís Cardoso
- Dept. of Chemical Engineering, Graduate Program in Food EngineeringFederal Univ. of Paraná Av. Francisco Hoffmann dos Santos s/n, P.O. Box 19011 Postal code 81531‐970 Curitiba Paraná State Brazil
| | - Caroline Marques
- Dept. of Chemical Engineering, Graduate Program in Food EngineeringFederal Univ. of Paraná Av. Francisco Hoffmann dos Santos s/n, P.O. Box 19011 Postal code 81531‐970 Curitiba Paraná State Brazil
| | - João Luiz Andreotti Dagostin
- Dept. of Chemical Engineering, Graduate Program in Food EngineeringFederal Univ. of Paraná Av. Francisco Hoffmann dos Santos s/n, P.O. Box 19011 Postal code 81531‐970 Curitiba Paraná State Brazil
| | - Maria Lúcia Masson
- Dept. of Chemical Engineering, Graduate Program in Food EngineeringFederal Univ. of Paraná Av. Francisco Hoffmann dos Santos s/n, P.O. Box 19011 Postal code 81531‐970 Curitiba Paraná State Brazil
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7
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Alonso S. Exploiting the bioengineering versatility of lactobionic acid in targeted nanosystems and biomaterials. J Control Release 2018; 287:216-234. [DOI: 10.1016/j.jconrel.2018.08.030] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2018] [Revised: 08/19/2018] [Accepted: 08/20/2018] [Indexed: 12/25/2022]
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8
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Immobilization of β-galactosidase in glutaraldehyde-chitosan and its application to the synthesis of lactulose using cheese whey as feedstock. Process Biochem 2018. [DOI: 10.1016/j.procbio.2018.08.010] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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9
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Alonso S, Rendueles M, Díaz M. Tunable decoupled overproduction of lactobionic acid in Pseudomonas taetrolens through temperature-control strategies. Process Biochem 2017. [DOI: 10.1016/j.procbio.2017.04.034] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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10
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Wu L, Xu C, Li S, Liang J, Xu H, Xu Z. Efficient production of lactulose from whey powder by cellobiose 2-epimerase in an enzymatic membrane reactor. BIORESOURCE TECHNOLOGY 2017; 233:305-312. [PMID: 28285222 DOI: 10.1016/j.biortech.2017.02.089] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/03/2016] [Revised: 02/18/2017] [Accepted: 02/20/2017] [Indexed: 06/06/2023]
Abstract
In this study, the gene encoding cellobiose 2-epimerase from Caldicellulosiruptor saccharolyticus (CsCE) was successfully expressed in Bacillus subtilis WB800. After the fermentation medium optimization, the activity of recombinant strain was 4.5-fold higher than the original medium in a 7.5L fermentor. The optimal catalytic pH and temperature of crude CsCE were 7.0 and 80°C, respectively. An enzymatic synthesis of lactulose was developed using cheese-whey lactose as its substrate. The maximum conversion rate of whey powder obtained was 58.5% using 7.5 U/mL CsCE. The enzymatic membrane reactor system exhibited a great operational stability, confirmed with the higher lactose conversion (42.4%) after 10 batches. To our best knowledge, this is the first report of lactulose synthesis in food grade strain, which improve the food safety, and we not only realize the biological production of lactulose, but also make good use of industrial waste, which have positive impact on environment.
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Affiliation(s)
- Lingtian Wu
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing 211816, China; College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Cen Xu
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing 211816, China; College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Sha Li
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing 211816, China; College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Jinfeng Liang
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing 211816, China; College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Hong Xu
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing 211816, China; College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Zheng Xu
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing 211816, China; College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China.
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11
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García C, Rendueles M, Díaz M. Microbial amensalism in Lactobacillus casei and Pseudomonas taetrolens mixed culture. Bioprocess Biosyst Eng 2017; 40:1111-1122. [PMID: 28451809 DOI: 10.1007/s00449-017-1773-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2016] [Accepted: 04/17/2017] [Indexed: 01/09/2023]
Abstract
Pseudomonas taetrolens has recently been revealed as an effective microbial producer of lactobionic acid from carbohydrates contained in dairy byproducts. In terms of food industrial applications, the implementation of lactobionic acid biosynthesis coupled with the classic bacterial production of lactic acid appears an important goal. This research paper studies the simultaneous fermentation of residual cheese whey by P. taetrolens and Lactobacillus casei to co-produce lactic and lactobionic acids. Experimental data showed the importance of the interactions established between the two microorganisms. Changes in physiology, viability, growth, and productive capacity were tested experimentally. Lactobacillus was not seen to suffer any appreciable stress, but considerable variations were observed in the Pseudomonas behavior presumably owing to inhibitory lactic metabolites, interaction that can be classified as microbial amensalism. As to production, lactic acid remained without significant changes in mixed fermentations, whereas the production of lactobionic acid decreased sharply due to the competitive exclusion of Pseudomonas.
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Affiliation(s)
- Cristina García
- Department of Chemical and Environmental Engineering, University of Oviedo, C/Julián Clavería s/n, 33071, Oviedo, Spain
| | - Manuel Rendueles
- Department of Chemical and Environmental Engineering, University of Oviedo, C/Julián Clavería s/n, 33071, Oviedo, Spain
| | - Mario Díaz
- Department of Chemical and Environmental Engineering, University of Oviedo, C/Julián Clavería s/n, 33071, Oviedo, Spain.
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12
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You S, Zhang J, Yin Q, Qi W, Su R, He Z. Development of a novel integrated process for co-production of β-galactosidase and ethanol using lactose as substrate. BIORESOURCE TECHNOLOGY 2017; 230:15-23. [PMID: 28135603 DOI: 10.1016/j.biortech.2017.01.019] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/10/2016] [Revised: 01/07/2017] [Accepted: 01/09/2017] [Indexed: 06/06/2023]
Abstract
A novel integrated process was developed successfully for co-production of β-galactosidase and ethanol using lactose as substrate, containing fermentation (Kluyveromyces lactis), isolation, permeabilization (a new recycling process) and spray drying. Firstly, a new fed-batch strategy optimized co-produced β-galactosidase at 105.91U/mL and ethanol at 32.16mg/mL, 4.40-fold and 10.82-fold increase over the results from initial conditions, respectively. Then a new mathematic model for the recycling permeabilization was established successfully. As expected, the total cells sediment from isolation of the fed-batch culture was permeabilized completely by distilled ethanol from broth supernatant. More amazedly, the specific activity of β-galactosidase product by spray drying the permeabilized cells reached 2.61U/mg, meeting the demand of commercial products. Furthermore, the ethanol product at 33.8% (v/v) was obtained from the novel integrated process, which could be applied for various applications. To conclude, the novel integrated process might be a feasible strategy to scale up for industrialization.
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Affiliation(s)
- Shengping You
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China
| | - Jianye Zhang
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China
| | - Qingdian Yin
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China
| | - Wei Qi
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China; State Key Laboratory of Chemical Engineering, Tianjin University, Tianjin 300072, PR China; Collaborative Innovation Center of Chemical Science and Engineering (Tianjin), Tianjin 300072, PR China; Tianjin Key Laboratory of Membrane Science and Desalination Technology, Tianjin University, Tianjin 300072, PR China.
| | - Rongxin Su
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China; State Key Laboratory of Chemical Engineering, Tianjin University, Tianjin 300072, PR China; Collaborative Innovation Center of Chemical Science and Engineering (Tianjin), Tianjin 300072, PR China; Tianjin Key Laboratory of Membrane Science and Desalination Technology, Tianjin University, Tianjin 300072, PR China
| | - Zhimin He
- Chemical Engineering Research Center, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China; State Key Laboratory of Chemical Engineering, Tianjin University, Tianjin 300072, PR China
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13
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Gluconic acid: Properties, production methods and applications—An excellent opportunity for agro-industrial by-products and waste bio-valorization. Process Biochem 2016. [DOI: 10.1016/j.procbio.2016.08.028] [Citation(s) in RCA: 93] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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14
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Lu F, Li C, Wang Z, Zhao W, Chu J, Zhuang Y, Zhang S. High efficiency cell-recycle continuous sodium gluconate production by Aspergillus niger using on-line physiological parameters association analysis to regulate feed rate rationally. BIORESOURCE TECHNOLOGY 2016; 220:433-441. [PMID: 27611026 DOI: 10.1016/j.biortech.2016.08.062] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/09/2016] [Revised: 08/14/2016] [Accepted: 08/16/2016] [Indexed: 06/06/2023]
Abstract
In this paper, a system of cell-recycle continuous fermentation for sodium gluconate (SG) production by Aspergillus niger (A. niger) was established. Based on initial continuous fermentation result (100.0h) with constant feed rate, an automatic feedback strategy to regulate feed rate using on-line physiological parameters (OUR and DO) was proposed and applied successfully for the first time in the improved continuous fermentation (240.5h). Due to less auxiliary time, highest SG production rate (31.05±0.29gL(-1)h(-1)) and highest yield (0.984±0.067molmol(-1)), overall SG production capacity (975.8±5.8gh(-1)) in 50-L fermentor of improved continuous fermentation increased more than 300.0% compared to that of batch fermentation. Improvement of mass transfer and dispersed mycelia morphology were the two major reasons responsible for the high SG production rate. This system had been successfully applied to industrial fermentation and SG production was greatly improved.
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Affiliation(s)
- Fei Lu
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, P.O. box 329, 130 Meilong Road, Shanghai 200237, China
| | - Chao Li
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, P.O. box 329, 130 Meilong Road, Shanghai 200237, China
| | - Zejian Wang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, P.O. box 329, 130 Meilong Road, Shanghai 200237, China
| | - Wei Zhao
- Shan Dong Fuyang Biological Technology Co., Ltd, China
| | - Ju Chu
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, P.O. box 329, 130 Meilong Road, Shanghai 200237, China.
| | - Yingping Zhuang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, P.O. box 329, 130 Meilong Road, Shanghai 200237, China
| | - Siliang Zhang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, P.O. box 329, 130 Meilong Road, Shanghai 200237, China
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15
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16
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Lu F, Wang Z, Zhao W, Chu J, Zhuang Y. A simple novel approach for real-time monitoring of sodium gluconate production by on-line physiological parameters in batch fermentation by Aspergillus niger. BIORESOURCE TECHNOLOGY 2016; 202:133-141. [PMID: 26706727 DOI: 10.1016/j.biortech.2015.11.077] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/22/2015] [Revised: 11/27/2015] [Accepted: 11/28/2015] [Indexed: 06/05/2023]
Abstract
In this paper, approach for real-time monitoring of sodium gluconate (SG) fermentation was established for the first time by the equations which can calculate real-time key-parameters by on-line physiological data. Based on this approach, limiting factors were found out in initial fermentation F1 and then step-wise agitation increase and improved medium recipe were proposed in fermentation F2 and F3, respectively. The highest average SG production rate (16.58±0.91 g L(-1) h(-1)) was achieved in fermentation F3, which was 104.2% and 48.0% higher than those in fermentation F1 and F2, respectively. Meanwhile, due to shorter fermentation period (decreased from 34 h to 18.7 h), lower biomass (about 1.5 g L(-1)) and less by-product accumulation, the overall yield of 0.943±0.012 (mol mol(-1)) in fermentation F3 increased more than 16.0% compared to fermentation F1. This approach had been successfully applied to industrial fermentation and greatly improved SG production.
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Affiliation(s)
- Fei Lu
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, P.O. Box 329, 130 Meilong Road, Shanghai 200237, China
| | - Zejian Wang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, P.O. Box 329, 130 Meilong Road, Shanghai 200237, China
| | - Wei Zhao
- Shan Dong Fuyang Biological Technology Co., Ltd, China
| | - Ju Chu
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, P.O. Box 329, 130 Meilong Road, Shanghai 200237, China.
| | - Yingping Zhuang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, P.O. Box 329, 130 Meilong Road, Shanghai 200237, China
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